This sharp and refreshing salad takes only minutes to put together but is a crowd-pleaser of the first order. This dish would be equally at home at a potluck or as a first course at a dinner party, and no one has to know that you didn’t work for hours on it.
Ingredients
- 1 bunch of Tuscan (lacinato) kale
- 1 big shallot, chopped fine
- The juice of a lemon (preferably Meyer), about 2 two tablespoons
- Salt and pepper
- ¼ cup of olive oil, or more
- 1 cup ricotta salata, coarsely shredded
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Nutritional Information
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Nutritional analysis per serving (4 servings)
265 calories; 22 grams fat; 7 grams saturated fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 9 grams protein; 31 milligrams cholesterol; 73 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Trim the leaves of the kale above where the stems become thick. (You’re going to eat this raw; steam the stems for another use if you like.) Stack the leaves in a pile, roll them like a cigar, and slice it thin crosswise.
- Mix together the shallot, lemon juice, salt (go easy on this at first since the cheese is salty), and oil; taste and add more oil if you like.
- Toss the dressing with the kale and ricotta salata, taste and adjust seasoning, and serve.
10 minutes
Dining and Cooking